featured blog posts

Chefs both artisans and business persons, expected to offer patrons dishes that stimulate and surprise them. Do haute cuisine and the arts maintain similarly complex relationships with patrons and investors? The tension between commercial requirements and innovation is not easily resolved.

As we have done every year since my daughter Alexandra "Alex" Scott held her very first front yard lemonade stand, volunteers across the country will host over 2,000 lemonade stands and events to raise funds for the fight against kids' cancer during National Lemonade Days.

Design is key in understanding many aspects of the restaurant industry and the food system at large, from the shape of a fork and the ways kitchens minimize environmental impact, to the visual elements of a dining room and the sustainable organization of food purveyor networks.

The film shows that hunger, for children and people as a whole, is a problem that America has solved in the past and can solve again if average Americans demand it. A Place at the Table shows us that it's easier than we think.

Mired in the politics of farm subsidies, food stamps, and sidelined by well-meaning charities and food pantries, a focus on the scandal of millions of working Americans who have little access to healthy food is hurt by the shame attached to hunger, and its flip side, poverty.